This pretty strawberry dessert really hits the spot on a hot summer day.
Ingredients
- quart strawberries: 1 piece (sliced)
- white sugar: 0.5 cup
- all-purpose flour: 2 cups
- white sugar: 0.25 cup
- baking powder: 4 tsp
- salt: 0.25 tsp
- pinch ground nutmeg: 1 piece
- butter: 0.5 cup
- milk: 0.5 cup
- eggs, separated: 2 piece
- white sugar: 0.25 cup
- sweetened whipped cream: 2 cups
- sprigs fresh mint: 3 piece (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
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Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
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Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
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Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
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Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
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Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.
